Little Bit
05-22-2002, 06:29 PM
Here's a recipe I made the other day.
I didn't really think I'd be posting it, since it's not very elegant, but Dad and I have eaten it three nights running. Leftovers aren't usually so happily devoured around here.
Celery Marsala Chicken Breasts
3 Skinned, bone in, chicken breasts (Trim the extra fat if you need to.)
4 stalks of celery, diced
1 medium onion, peeled and diced
1 can Campbell?s Cream of Celery Soup
1/4 Cup Marsala wine
1/4 Cup Half and Half
Water
Hefty dash Black Pepper
Pinch dried Parsley
Dash Paprika
Spray a casserole dish that?s large enough to hold the chicken breasts with a bit of Pam.
Add the Celery and Onion. Top with the Chicken Breasts.
Mix the Cream of Celery Soup, Marsala, and Half&Half.
Add a hefty dash of Black Pepper, a dash of Paprika and a pinch of Dried Parsley
Add some water to keep the whole thing from being too thick to pour over the chicken.
Pour the sauce over the chicken to cover. Cover the casserole dish and bake at 300 F for about an hour and a quarter.
(Low and Slow is the key here.) The edges of the pan will be a bit brown, but the Chicken itself should still be nicely pale.
Cool slightly and serve. Pour the veggies and sauce over buttered, toasted French Rolls.
The Chicken Breasts we had were HUGE, so one of them was plenty for us to divide between us at a meal.
I didn't really think I'd be posting it, since it's not very elegant, but Dad and I have eaten it three nights running. Leftovers aren't usually so happily devoured around here.
Celery Marsala Chicken Breasts
3 Skinned, bone in, chicken breasts (Trim the extra fat if you need to.)
4 stalks of celery, diced
1 medium onion, peeled and diced
1 can Campbell?s Cream of Celery Soup
1/4 Cup Marsala wine
1/4 Cup Half and Half
Water
Hefty dash Black Pepper
Pinch dried Parsley
Dash Paprika
Spray a casserole dish that?s large enough to hold the chicken breasts with a bit of Pam.
Add the Celery and Onion. Top with the Chicken Breasts.
Mix the Cream of Celery Soup, Marsala, and Half&Half.
Add a hefty dash of Black Pepper, a dash of Paprika and a pinch of Dried Parsley
Add some water to keep the whole thing from being too thick to pour over the chicken.
Pour the sauce over the chicken to cover. Cover the casserole dish and bake at 300 F for about an hour and a quarter.
(Low and Slow is the key here.) The edges of the pan will be a bit brown, but the Chicken itself should still be nicely pale.
Cool slightly and serve. Pour the veggies and sauce over buttered, toasted French Rolls.
The Chicken Breasts we had were HUGE, so one of them was plenty for us to divide between us at a meal.